RecipenKitchen

Recipe

Reshmi Kabab

1 h 5 min · Serves 4 · Pakistani

Why make it

Silky, pale golden chicken kababs made with a cashew and cream paste, so they stay tender and juicy. Easy to grill on a pan, in the oven or over charcoal.

Serves 4

You’ll need

  • 600 g chicken mince, preferably from thigh meat, very cold
  • 40 g raw cashews
  • 3 tbsp fresh cream
  • 40 g mozzarella or processed cheddar, finely grated
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, very finely chopped
  • ½ tsp white pepper powder
  • ½ tsp cumin powder

+ 8 more in the full recipe
1

Step 1 of 10

Soak the cashews in a cup of hot water until soft, about 15 minutes. Drain well.
2

Step 2 of 10

Blend the soaked cashews with the cream and 2 tablespoons of water into a completely smooth paste. Scrape down the sides once or twice.
3

Step 3 of 10

Put the cold mince and salt in a food processor and pulse for 30 to 40 seconds, until fine and slightly sticky. If you have no processor, knead the mince with the salt by hand for 4 to 5 minutes.
4

Step 4 of 10

Add the cashew-cream paste, cheese, ginger-garlic paste, green chillies, white pepper, cumin, cardamom, garam masala, cornflour, lemon juice and coriander. Mix or pulse until the mixture looks smooth and holds together like soft…
5

Step 5 of 10

Cover the bowl and refrigerate for 30 minutes. This firms up the mixture so it sticks to the skewers.

The last 5 steps are in the full recipe.

Cook’s tip

Keep the mince and the bowl cold. Warm mixture turns soft and slides off the skewers.

Ready to cook?

Reshmi Kabab

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe